When planning a meal at the beach, food needs to be easy to pack and carry. These two salads can be made for two people or for a much larger group as well. With fresh ingredients and intense flavors these salads pair perfectly with fresh air and sunshine.
Whether these dishes are eaten at the beach, on a boat or under the setting sun at an outdoor concert, their rich and refreshing flavors will not be soon forgotten. Enjoy the last weeks of summer with these contrasting summer salads.
Salad Nicoise - Perfect Picnic Food
(pronounced knee-swahz)
The original salad from Nice, France, consisted of potatoes, green beans, olives, tomatoes and hard boiled eggs in a vinaigrette dressing. Variations are always being discussed by Nicoise lovers worldwide, but what goes in the salad can be whatever is freshest at market. If green beans aren't available, asparagus works nicely. Cucumbers or zucchini can be added, and the anchovy can be left out. This dressing is made with fresh lemons instead of the traditional red wine vinegar.
Ingredients:
- 2 Sushi grade tuna fillets
- 6 red potatoes
- 2 cups of fresh green beans (or asparagus)
- 1/2 red onion, sliced thinly
- 1 red bell pepper, sliced thinly
- 4 small tomatoes, quartered
- 1 Tblsp capers
- 4 anchovy fillets cut in small pieces
- 10 black Greek olives, cut in chunks
- 2 hard boiled eggs, quartered
- salt & pepper
- 3 Tblsp dried basil
- 1/3 cup lemon juice
- 2/3 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 2 Tblsp garlic, minced
- optional: feta cheese crumbles
Directions:
- Rub olive oil on tuna fillets and sear in pan on med high for 2 mins on each side. Tuna should turn white on outside. Slice fillets thinly and set aside to cool.
- Boil potatoes (15-20 mins) and when cooled, cut in quarters. Place potatoes, sliced onion, sliced bell pepper, tomatoes, capers, olives, salt & pepper into large glass bowl (with plastic lid for easy travel).
- Place green beans in steamer and leave on heat for approximately 3-5 minutes or until beans turn bright green; run under cool water. Dry beans and add to bowl.
- Lightly toss salad without crushing the potatoes. Hard-boil 2 eggs for six minutes, then place in cool water to keep from overcooking. Quarter the eggs and place around the edge of the serving dish in traditional layout or place eggs however you wish.
- Whisk together the lemon juice, olive oil, Dijon mustard, garlic and basil. Drizzle half onto salad. Lay tuna fillets on top of salad and drizzle the rest of the dressing over them. Add feta cheese crumbles to top and one more dash of basil. Store in refrigerator or cooler until ready to serve. Serves 2-4.
Sweet and Spicy Mango Salad
Ingredients:
- 2 mangos, peeled and cubed
- 1 large carrot, grated
- 1/2 papaya, cubed
- 1/2 red bell pepper, chopped
- 4 Tblsp orange juice
- 4 Tblsp lime juice
- 3 tsp honey
- 1/2 tsp hot chili sauce
Directions:
- Stir lime and orange juice together in bowl, add honey and chili sauce; whisk well.
- Place mango, papaya, red pepper and carrot in traveling container with lid. Drizzle juice mixture over all and toss lightly. Serve chilled.
Picnic Baskets
What else should go in the picnic basket? Add a fresh loaf of French bread, some citrus butter, bottled drinks, small bowls, utensils and napkins. Place some long-lasting ice packs in the basket or store the chilled serving dishes inside thermal bags to keep the salads cool for hours.
For more ideas on party food, learn how to make Key Lime cookies or Mexican Wedding Cake cookies or make this brunch for six.
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